| Region of production: | Côte de Nuits |
| Winery Location: | Vosne-Romanée |
| Year Established: | 1985 |
Vineyard Holdings
7 ha
- Echézeaux Grand Cru: 1.43 ha Pinot Noir, 70-year-old vines
- Vosne-Romanée Cros Parantoux Premier Cru: 0.77 ha Pinot Noir, 60-year-old vines
- Vosne-Romanée Beaumonts Premier Cru: 0.26 ha Pinot Noir, 60-year-old vines
- Vosne-Romanee: 1.2 ha Pinot Noir, 60-year-old vines
- Nuits-Saint-Georges: 0.6 ha Pinot Noir, 60-year-old vines
- Savigny-les-Beaune: 0.33 ha Pinot Noir, 35-year-old vines
Top Wines Produced & Inaugural Vintages
- Echézeaux Grand Cru: produced under Emmanuel Rouget and Georges Jayer labels. Inaugural vintage 1985.
- Vosne-Romanée Cros Parantoux Premier Cru
- Vosne-Romanée Beaumonts Premier Cru
- Vosne-Romanée: Inaugural vintage 1985.
- Nuits-Saint-Georges: produced under Emmanuel Rouget and Georges Jayer labels. Inaugural vintage 1985.
- Savigny-les-Beaune
Inaugural Vintages
- Echézeaux, Vosne-Romanée and Nuits-Saint-Georges in 1985
Average Total Production
- N/A
Summary
Emmanuel Rouget began working in wine when he took a job with his uncle Henri Jayer in 1977. He quickly discovered an aptitude and love for working among the vines and began producing wine under his own name in 1985, after leasing vineyards from his uncles Lucien and Georges Jayer. Emmanuel leased Henri’s vineyards when he retired in 1996, though Henri remained involved in the production of the wines until his passing in 2006. Emmanuel continues to separately bottle and label an Echézeaux and a Nuits-Saint-Georges from his uncle Georges Jayer’s vines. His sons Guillaume and Nicolas have now joined him in the winery. Lutte raisonée practices are followed in the vineyards, with no synthetic fertilizers used and all vineyards plowed, continuing Henri Jayer’s practices. Emmanuel controls yields by removing excess buds in the spring and green-harvesting when necessary. The Rouget wines are highly desired due to their rarity, quality, and association with the hallowed name of Henri Jayer.
Style & Vinification Techniques
The style of the wine and methods of production closely follow those of Emmanuel’s uncle. He aims to produce the healthiest crop possible for the fermenter, and grapes are sorted both in the vineyard and winery. Grapes are 100% de-stemmed and cooled prior to starting fermentation without adding yeasts. The musts are pumped over to start fermentation, and then punched down at the end. The wine spends 18 days on skins prior to pressing. Wines age 15-20 months in oak: once-used oak for the Bourgogne Rouge, 50% new oak for the Vosne-Romanée, and 100% new oak for the remainder of his wines. The wines are bottled without fining or filtering.
Producer Website: N/A